Recipe Name Layered Mexican Chicken Submitted by dallisot Recipe Description This mexican lasagna will last up to 5 days in the refrigerator Quantity 1 Quantity Unit 9 X 13 baker Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65

Ingredients Amount Measure Ingredient 1 spray (about 1 second) Pam cooking spray 2 pounds, raw chicken breast halves, boneless, skinless 2 cans (15 oz) black beans, canned, Bush's 3 cups fat free sour cream 2 cups, shredded low fat shredded cheddar cheese 2 tablespoons Green chiles, 4 oz canned chopped with liquid 2 teaspoons Spices, ground cumin 1/2 teaspoon black pepper 12 tortillas, medium (approx 6" dia) tortillas, corn 8 ounces salsa Steps Sequence Step 1 preheat oven to 350 degree. Coat pan with cooking spray 2 place chicken in medium saucepan and fill with enough water jst to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drian. when chicken is cool, cut into 1 inch pieces 3 transfer chicken to a large bowl and beans, sour cream, 1 cup shredded cheese, chilies, cumin and pepper. mix well. 4 cut tortilla''s into 2 inch strips. arrange half on prepared pan, overlapping pieces to cover surface. Top with half of chicken mixture, layer with remaining tortillas and the top with remaining chicken mixture. sprinkle with remaining cup of cheese.